Coconut Pineapple Upside-Down Cupcakes - Vegetarian
The Coconut Pineapple Upside-Down Cupcakes bring the flavors of the tropics to your dessert table. Each cupcake features a beautifully caramelized pineapple slice topped with a cherry, resting atop a moist, fluffy cake infused with coconut. These individual delights offer a perfect balance of sweetness and tropical zest, making them an instant hit at any gathering.
Ingrédients
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 slices pineapple rings
- 12 maraschino maraschino cherries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.
- In a small bowl, mix the melted butter and brown sugar. Divide this mixture evenly among the muffin cups.
- Place a pineapple ring in each muffin cup, then add a maraschino cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the egg, coconut milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the shredded coconut gently.
- Spoon the batter evenly over the pineapple and cherry in each muffin cup.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then run a knife around the edges to loosen and carefully invert onto a cooling rack.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 30g | Protéines: 2g | Fat: 10g | Sucre: 22g
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